Why Make This Recipe
Bang Bang Shrimp Bowl combines crispy shrimp with fresh vegetables and hearty rice. It’s perfect for a fun dinner or a special occasion. The sauce adds a delicious kick that brings all the flavors together. Plus, it’s easy to make at home and beats takeout!
How to Make Bang Bang Shrimp Bowl
Ingredients:
1.5 lbs (680g) large shrimp, peeled & deveined
1 cup (240ml) buttermilk (or DIY: 1 tbsp vinegar/lemon juice + 1 cup milk)
1.5 cups (180g) all-purpose flour
½ cup (60g) cornstarch
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp salt (for shrimp coating)
½ tsp black pepper, freshly ground
4-5 cups (approx. 1L) neutral oil for frying
¾ cup (180ml) full-fat mayonnaise
½ cup (120ml) sweet chili sauce
2-4 tbsp (30-60ml) Sriracha
1 tbsp (15ml) honey or maple syrup
1 tbsp (15ml) rice vinegar
Pinch of salt (for sauce, to taste)
3 cups (approx. 500g) cooked jasmine or basmati rice
1 large cucumber, finely diced
2 medium carrots, shredded or julienned
4 green onions (scallions), thinly sliced
¼ cup fresh cilantro, chopped (optional)
Lime wedges, for serving
Toasted sesame seeds, for garnish
Directions:
- Prepare Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar in a bowl. Whisk until smooth. Taste and adjust Sriracha, honey, rice vinegar, and salt. Chill for 15-20 minutes.
- Prepare Shrimp Dredging Stations: Thaw and pat shrimp very dry. Set up two shallow bowls: one with 1 cup buttermilk; the second with a mixture of 1.5 cups flour, ½ cup cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Dredge Shrimp: Working in small batches, dip shrimp in buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to coat completely. Shake off excess and place on a wire rack. Repeat for all shrimp.
- Fry Shrimp: Heat 4-5 cups of neutral oil in a deep pot to 350-375°F (175-190°C). Fry shrimp in small batches for 2-3 minutes per batch, turning once, until golden brown and crispy. Do not overcrowd. Drain on a wire rack lined with paper towels. Lightly season with salt if desired.
- Prepare Bowl Components: Cook rice according to package directions; keep warm. Finely dice cucumber, shred carrots, slice green onions, and chop cilantro if using. Prepare lime wedges and measure toasted sesame seeds.
- Assemble Bowls: In a large bowl, toss fried shrimp with 2/3 to 3/4 of the chilled Bang Bang sauce until evenly coated. Spoon warm rice into serving bowls. Arrange diced cucumber and shredded carrots over rice. Top with sauced shrimp. Garnish with sliced green onions, toasted sesame seeds, cilantro, and a lime wedge. Drizzle with reserved sauce. Serve immediately.
How to Serve Bang Bang Shrimp Bowl
Serve the Bang Bang Shrimp Bowl warm. Each bowl should have a good amount of shrimp, rice, and fresh veggies. A lime wedge on the side adds a nice touch for squeezing over the bowl.
How to Store Bang Bang Shrimp Bowl
Store any leftovers in an airtight container in the fridge. It’s best to keep shrimp and rice separate to maintain their textures. They will last for about 2-3 days. Reheat before serving, but be cautious not to overcook the shrimp.
Tips to Make Bang Bang Shrimp Bowl
- Make sure the oil is at the right temperature for frying; it helps keep the shrimp crispy.
- Adjust the amount of Sriracha in the sauce to match your heat preference.
- You can prep the ingredients in advance to save time when cooking.
Variation
For a healthier option, you can bake the shrimp instead of frying them. Coat them with the same buttermilk and flour mixture and bake at 400°F (200°C) until crispy, about 15-20 minutes.
FAQs
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw and dry them well before cooking.
Q: What can I use instead of Sriracha?
A: You can use any hot sauce you like, or simply adjust the amount based on your heat preference.
Q: Can I make the sauce ahead of time?
A: Yes, the Bang Bang sauce can be made a day ahead and stored in the refrigerator. Just give it a stir before using.
Bang Bang Shrimp Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful combination of crispy shrimp, fresh vegetables, and hearty rice, drizzled with a spicy bang bang sauce.
Ingredients
- 1.5 lbs (680g) large shrimp, peeled & deveined
- 1 cup (240ml) buttermilk
- 1.5 cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (for shrimp coating)
- ½ tsp black pepper, freshly ground
- 4–5 cups (approx. 1L) neutral oil for frying
- ¾ cup (180ml) full-fat mayonnaise
- ½ cup (120ml) sweet chili sauce
- 2–4 tbsp (30-60ml) Sriracha
- 1 tbsp (15ml) honey or maple syrup
- 1 tbsp (15ml) rice vinegar
- Pinch of salt (for sauce, to taste)
- 3 cups (approx. 500g) cooked jasmine or basmati rice
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 green onions (scallions), thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Toasted sesame seeds, for garnish
Instructions
- Prepare Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar in a bowl. Whisk until smooth. Taste and adjust Sriracha, honey, rice vinegar, and salt. Chill for 15-20 minutes.
- Prepare Shrimp Dredging Stations: Thaw and pat shrimp very dry. Set up two shallow bowls: one with 1 cup buttermilk; the second with a mixture of 1.5 cups flour, ½ cup cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Dredge Shrimp: Working in small batches, dip shrimp in buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to coat completely. Shake off excess and place on a wire rack. Repeat for all shrimp.
- Fry Shrimp: Heat 4-5 cups of neutral oil in a deep pot to 350-375°F (175-190°C). Fry shrimp in small batches for 2-3 minutes per batch, turning once, until golden brown and crispy. Do not overcrowd. Drain on a wire rack lined with paper towels. Lightly season with salt if desired.
- Prepare Bowl Components: Cook rice according to package directions; keep warm. Finely dice cucumber, shred carrots, slice green onions, and chop cilantro if using. Prepare lime wedges and measure toasted sesame seeds.
- Assemble Bowls: In a large bowl, toss fried shrimp with 2/3 to 3/4 of the chilled Bang Bang sauce until evenly coated. Spoon warm rice into serving bowls. Arrange diced cucumber and shredded carrots over rice. Top with sauced shrimp. Garnish with sliced green onions, toasted sesame seeds, cilantro, and a lime wedge. Drizzle with reserved sauce. Serve immediately.
Notes
Store leftovers in an airtight container, keeping shrimp and rice separate to maintain textures.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg
Keywords: bang bang shrimp, shrimp bowl, spicy shrimp, fried shrimp, Asian cuisine